House of Arras was established in 1995 as a dedicated sparkling house drawing on Tasmania's cool maritime climate, and remains under the direction of founding winemaker Ed Carr. Fruit for the Grand Vintage is sourced across several Tasmanian districts, principally Pipers River and the Tamar Valley in the north together with the Coal River Valley, Derwent Valley and East Coast, spanning a range of aspects and soils from ancient basalt-derived loams to sandy river terraces. The cool, long ripening season allows Chardonnay and Pinot Noir to hold natural acidity while reaching phenolic maturity. The 2017 season was cooler and later than average, producing base wines of restraint and tight structure well suited to extended lees maturation.

The 2017 is a blend of roughly 69 per cent Chardonnay and 31 per cent Pinot Noir, hand-picked at modest baume to preserve acidity. Fruit was whole-bunch pressed and the base wines fermented separately by parcel, with a portion of reserve and barrel-worked material contributing texture. After blending and tirage the wine underwent secondary fermentation in bottle by the traditional method, then rested on lees for around six years before disgorgement, building autolytic complexity of brioche and roasted nut. Dosage was kept low at approximately 2.8 g/L, framing the wine as a tightly structured, mineral style that reflects the house preference for length over sweetness.